Creamy Chicken with Peppers and Mushrooms |

Name: Creamy Chicken with Peppers and Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 chicken breasts; 2 tbsp ghee or butter; 1 tbsp olive oil; 1 chicken stock cube; 1/2 tsp chicken spice; 1 tsp dried oregano; 1/4 onion, thinly sliced; 2 spring onions, sliced; 2 large or 3 regular garlic cloves, crushed; 1/2 red pepper, julienned; 1/2 yellow pepper, julienned; 1/2 green pepper, julienned; 1 punnet mushrooms, sliced (about 227 g); 1.25 cup – 300 mL fresh cream; 1 tbsp cornflour mixed with 2 tbsp cold water; 1 tsp dried parsley, plus extra fresh parsley for garnish; Salt and freshly ground black pepper, to taste

Description

This creamy chicken dinner brings tender chicken, colourful peppers, mushrooms and melted cheddar together in a rich garlic cream sauce. It’s a satisfying, home-cooked meal that’s easy to serve over rice, pasta, mashed potatoes or even buttery toast.

Ingredients

Units Scale

4 chicken breasts
2 tbsp ghee or butter
1 tbsp olive oil
1 chicken stock cube
1/2 tsp chicken spice
1 tsp dried oregano
1/4 onion, thinly sliced
2 spring onions, sliced
2 large or 3 regular garlic cloves, crushed
1/2 red pepper, julienned
1/2 yellow pepper, julienned
1/2 green pepper, julienned
1 punnet mushrooms, sliced (about 227 g)
1.25 cup - 300 ml fresh cream
1 tbsp cornflour mixed with 2 tbsp cold water
1 tsp dried parsley, plus extra fresh parsley for garnish
Salt and freshly ground black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Place the 4 chicken breasts in a pot and cover them with water. Add the chicken stock cube, 1/2 tsp chicken spice and 1 tsp oregano. Bring the water to a gentle simmer and poach the chicken for 15 to 20 minutes, depending on the thickness, until cooked through and tender. The internal temperature should reach 165⁰F (74⁰C).
Remove the chicken from the pot and let it rest until cool enough to handle. Reserve about 1/2 cup of the poaching liquid in case you need to loosen the sauce later. Shred the chicken with two forks or slice it into bite sized pieces.
Heat 2 tbsp ghee or butter and 1 tbsp olive oil in a large, wide frying pan over medium heat. Add the 1/4 sliced onion and 2 sliced spring onions with a small pinch of salt. Sauté for 3 to 4 minutes until softened.
Add the 1/2 red pepper, 1/2 yellow pepper, 1/2 green pepper, 2 crushed large garlic cloves and 1 tsp dried parsley. Cook for 3 to 4 minutes, stirring regularly, until the peppers begin to soften and the garlic smells fragrant. Don’t let the garlic burn.
Add the sliced mushrooms and cook for another 5 to 7 minutes, stirring occasionally, until they’ve softened and released most of their moisture.
Stir in the cooked chicken, making sure it’s well combined with the vegetables. Pour in the 300 mL fresh cream and bring everything to a gentle simmer. Keep the heat moderate and stir occasionally so the cream doesn’t catch on the bottom of the pan.
If you’d like a thicker sauce, give the 1 tbsp cornflour and 2 tbsp cold water a quick stir, then gradually add the slurry to the pan while stirring. Simmer for 1 to 2 minutes until the sauce thickens. Add a little of the reserved chicken poaching liquid if the sauce becomes too thick.
Season with salt and freshly ground black pepper to taste. Reduce the heat to low, then stir in the 1 cup grated white cheddar cheese until melted and smooth. Avoid boiling the sauce once the cheese has been added, as excessive heat can make it grainy.
Scatter fresh parsley over the top and serve immediately while the sauce is creamy and the chicken is piping hot.

Notes

Prepared, tried, and tested by Melanie